Chicken Piccata

Chicken Piccata

Ingredient Spotlight: Chicken Breast

Prep 10 min     Cook     Makes 7 servings

Ingredients

7 roasted chicken breasts
3 Tbsp of butter
2 Tbsp of olive oil
3 Tbsp of flour
2 lemons, juiced and zested
2 Tbsp of capers
1 Tbsp of thyme

(Warm chicken breasts in a low-temperature oven for 10 minutes while you prepare the sauce.)

In a skillet over medium heat, melt the butter and oil.When the mixture begins to sizzle, whisk in the flour.Gradually add lemon juice. Make sure to continually whisk the sauce until all lumps are dissolved. Add capers, a little salt (capers are already salty) and pepper. Add roasted chicken breasts and cover for an additional 10 minutes. Sauce should have slightly thickened. Remove chicken breasts and pour sauce over top. Serve with lemon wedges.

Shepherd’s Pie

Shepherd’s Pie

Prep time 10 minutes    Cook time 30 minutes     Makes 7 servings

Ingredients

1 pie pastry shell, de-thawed and lined in a greased pie pan

1 1/2 lbs of cooked ground beef, drained

2 Tbs of vegetable oil

1 cup of beef broth

2 carrots, peeled and diced

1 Tbsp of tomato paste

1 large onion, diced

1 cup of frozen peas

1 sprig of rosemary, chopped

6 small red potatoes, diced

8 servings of mashed potatoes (short cut- used boxed mashed potatoes and cook according to directions)

Preheat oven to 375 degrees.

In a saute pan over medium-high heat, heat the oil, carrot, onion and diced potatoes.  Add salt and pepper to taste.  After 5 minutes, add pre-cooked ground beef.  Cook another 2 minutes.

Fold in peas and add the broth, tomato paste and rosemary.  Pour into pastry shell.  Top with mashed potatoes.  Bake until golden brown, about 30 minutes.